Traditional Chicken Curry

This chicken curry is made traditionally by grounding all the spices. I learnt it from my grandmother and modified to today's tradition. Very tasty and delightful curry which goes well with chapathi, rotti.







Ingredients:


1.Chicken                      -             1 kg
2.Onion (big)                -              1
3.Tomato                      -               1
4.G&G paste                -               1 tsp
5.corriander leaves        -                hand full

For marinating chicken:

1.Chicken
2.Turmeric pwdr           -              a pinch
3.Chilli pwdr                -              1 tbsp
4.G&G paste                 -              1 tsp
5.Lemon juice               -               2 tbsp
For Dry roasting:
1.Onion                        -              1/2
2.Pepper  corns            -              3/4 tsp
3.Cumin seeds              -              1 1/2 tsp
4.Fennel seeds             -               3/4  tsp

For grinding:

1.Coconut                    -             3 pieces
2.Fennel seeds            -              1/2 tsp
3. Corriander seeds     -        1 tsp

For tempering:

1.Sesame oil               -             2 tbsp
2.red chilies                -             2
3.Fennel seeds            -              1/2 tsp
4.whole garam masala-              ( cinnamon,cardamom,cloves) optional
5.Curry leaves            -               few

Method:

* Cut and wash the chicken.Marinate with the items stated under the title "For marinating".Keep it aside for    half an hour to one hour.This method is very important for the chicken to get infused with the masala well.
* Take a pan,add a tsp of oil, roast pepper corns,cumins seeds and fennel seeds.Remove it and add onion to the pan.Let it get sauteed well.After cooling,grind it into a fine paste and keep it aside.
* Grind the coconut and fennel seeds into a fine paste.The paste shud be very smooth and thick.
* Now take a pan,add sesame oil and temper with the ingredients under "for tempering". Add the chopped onion and scald in well.Sprinkle some salt and toss it.Let the onion turn translucent.Add the ginger garlic paste and saute it well.Now add the chopped tomato ,sprinkle salt and cover it.Wait for 2 mins or untill the tomatoe gets mashed up.
* Now dump in the marinated chicken and cook covered .When the chicken is cooked,add the grinded onion mixture and mix it.The onion will start separating  oil.Now add the grinded coconut mixture and cover it.Let the flame be low.Bring it to a boil.
* Garnish with corriander leavesand turn off .Serve with white rice,rotis or idlies.